| Tomato Chutney |
| 6 ripe tomatoes (cut in small pieces) |
| 1 tablespoon ghee |
| 1 small jalapeño chili (minced) |
| ½ tablespoon mustard seeds |
| 1 teaspoon grated fresh ginger |
| ½ teaspoon salt |
| 4 tablespoons turbinado sugar |
| 1 tablespoon coriander powder |
| In skillet heat ghee, then add mustard seeds, chili, and ginger. Add tomato pieces. Cover and fry on
medium heat for 15 minutes or until tomatoes have become a chunky sauce. Remove from pan and put in blender on low speed for 5 seconds. Put back in skillet and add salt, sugar, and coriander powder. Cook for 3 minutes uncovered. serve hot or cold. |
| Serves 4 |